Brown Sugar Oatmeal Cookie, Cookie Dough Ice Cream Sandwiches.

It’s been far too long since we’ve talked about a good chocolate recipe.

I’m not going to lie, I’ve been so excited about all the summer fruit that I almost (almost being the key word) forgot about chocolatey desserts. It’s actually only been a couple of weeks since we last chatted about chocolate…see these bonfire brownies, but for me, a couple of weeks is just a little too long.

First, I know that title is a mouthful, but that’s just how we roll over here at Half Baked Harvest. Loaded recipes and loaded recipe titles. Two, I don’t think it’s possible to not just LOVE these ice cream sandwiches.

As a kid, my mom would make cookies pretty much every other day, but the cookie dough was always my favorite. Anyone else with me? My brothers (and mom) and I would eat so much that mom would make a double batch, half for dough eating, and half for baking.

Totally serious and not even the bit embarrassed about it…my mom’s basically the best.

Anyway, point is that even though I am now a grown adult (ahhhhh wait, what?!? like when and how did that happen?), I still love all things cookie dough. Granted, I do try to have some more self-control around the stuff these days, but when summer rolls around, cookie dough ice cream is pretty much where it’s at.

Well, I decided that I wanted to do a twist on those oldies but goodies, and this is it. This time though, I decided to go big and make my own homemade cookie dough ice cream, and you guys, it’s a game changer.

Game changer!

Also, I feel that I need to mention one of the main reasons these ice cream sandwiches happened. My brother and his girlfriend Lyndsie are in town, Lyndsie LOVES cookie dough ice cream and has been begging me to make it since last summer. I decided that I really needed to give the girl her wish already…so cookie dough ice cream sammies it was!

OkOK, here’s how these sammies work.

Start out by making the ice cream base, which is honestly one of these easiest things ever. I use this ice cream base for all my ice cream recipes and it’s perfect every time. First make the cookie dough…real deal, egg and all, cookie dough. Oh yes, yes! When I set out to make this ice cream, I knew from the start that my cookie dough was going to include eggs. I knew my eggs would be fresh, straight from our chickens, this was back when they were all still alive of course. I feel that as long as you’re buying pasteurized eggs, there’s probably very little risk. I am certainly in no position to make that claim, but here is an article in regards to the safety of pasteurized eggs. That said, if you prefer to leave your dough egg free, just omit them from the recipe. Not a huge deal, but I do think the eggs make it truly taste like cookie dough!

Alright now, bake up some brown sugar oatmeal cookies, churn your ice cream, add the cookie dough, scoop out that homemade ice cream and place a big ol’ scoop onto a cookie, top with another cookie, freeze, and EATTTT.

You can actually eat these right after churning the ice cream, but it’s just a little melty…delicious, but melty! I prefer to freeze them after assembling, just for a couple of hours to firm up the ice cream – so, so, SO GOOD.

And that’s it!

A little time consuming, but I promise this is one of those recipes that’s beyond worth it.

Instructions

1. In a medium size pot, whisk together the egg yolks and sugar until the yolks are pale yellow in color. Add the milk, vanilla, and sea salt. Set the pot over medium high heat. Bring the mixture to a low boil. Cook, stirring consistently, until the mixture thickens and easily coats the back of a wooden spoon, about 8-10 minutes. Once thickened remove from the heat.

2. Place a fine-mesh sieve (strainer) over a large heatproof bowl and immediately strain the custard into the bowl. Cool slightly, cover and place in the fridge for 4 hours or overnight.

3. To make the cookie dough. In a large bowl, beat together the butter, brown sugar, and sugar until combined. Add the egg and vanilla and beat until combined and creamy. Add the flour and salt, beat until combined. Stir in the chocolate chips. Spread the cookie dough in an even layer on a parchment lined baking sheet. Freeze 20-30 minutes and then roughly chop the cookie dough into small, bite size pieces.

4. To make the oatmeal Cookies. Preheat the oven to 350 degrees F.

5. In a large bowl beat together the oatmeal, flour, brown sugar, baking soda, salt, canola oil, egg, and vanilla until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.

6. Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. Place on a parchment lined baking sheet. Repeat with remaining dough.

7. Bake for 12-15 minutes or until set and golden. Let cool completely.

8. Churn the ice cream in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cookie dough pieces.

9. Using an ice cream scoop, scoop 1 scoop of ice cream on to half of the cookies. Sandwich with the remaining cookies, gently pushing down. Transfer to the freezer and freeze for 4-6 hours or until firm (or eat now!). Remove 5-10 minutes before eating to soften. Enjoy!

These look great! Question: I make a cranberry/oatmeal/chocolate chip cookie and have a problem when they bake that they spread out too much and are very fragile. Does the “squeezing” by hand direction in your recipe help the cookies hold their form?

Drooling and ready to jump right into the pics delish! Can’t wait to make these- something about chocolate chip anything with vanilla ice cream.🍪 And speaking of desserts, I recently tried a unique and amazing green tea bundt cake with a simple vanilla/white icing at a local specialty shop. It was unbelievable and blew my mind, delicate and with the faintest sweet notes. Plus the green tea gave me boundless energy after eating- a superhero dessert of sorts! Any chance you could post a cake like this? Would love to make one and love your site with all of my ❤️.

Cookie dough is 200% the best part of baking cookies! 😉 Plus, cookie dough ice cream’s my favorite of all the frozen treats… I can easily see these sammies becoming an instant staple in my summer! Perfection!

Hi Emily! That is just this cookie dough. It is very crumbly, but once they are baked they come together. A few tips…

Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. If the mixture is not holding add 1 tablespoon more of oil. Place on prepared baking sheet. If your balls are a little crumbly do not worry, they will come together while baking.

Hope that this helped, but please let me know if you have any further questions! Enjoy the sammies! 🙂

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I made this as a going away treat when I left my previous position for a new work opportunity. I don’t like oatmeal cookies, but damn did I like these! I made them mini sized and quickly found out that yes, under-cooking a little is essential for the softness of your cookies as they enter the freezer. I did some dipped in chocolate, and used some good ol Tillamook cookie dough ice cream. These were a hit! Everyone commented that I am one talented baker, and I told them that you are the idea wizard.

I transported them in little wraps made of wax paper and elastic bands. Thanks for such a clever treat. They are now a staple in my freezer! <3

Meet Tieghan Gerard.

I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!